Blueberry Chia Pudding (High in Fiber & Protein!)

blueberry chia pudding lifted on a spoon over the jar.

Blueberry Chia Pudding (High in Fiber & Protein!)

Course: Breakfast

Cuisine: American

Keyword: blueberry chia pudding

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 354kcal

Author: Megan Gilmore

If you need an easy breakfast that you can grab straight from the fridge, this blueberry chia pudding is for you. It has up to 18 grams of protein and 14 grams of fiber per serving, so it keeps you full for hours, but it's also insanely easy to make (in 5 minutes) and tastes amazing. If you've been trying to add more fiber to your day, this is one of the easiest ways to get started, without any reheating required.

Print Recipe Add to Collection

US Customary - Metric

Ingredients

3 tablespoons chia seeds
⅓ cup Greek yogurt
1 tablespoon maple syrup
½ cup milk of choice
⅓ cup frozen wild blueberries
1 tablespoon lemon juice (optional)

Instructions

In a 14-ounce glass jar with a lid, add the 3 tablespoons of chia seeds, ⅓ cup Greek yogurt, 1 tablespoon of maple syrup, and ½ cup of milk. Use a whisk to stir this together, until you see no clumps of chia seeds or yogurt. (Note: Feel free to make more than one jar at a time!)
Add the frozen blueberries to the jar and a tablespoon of lemon juice, if you want a lemon blueberry flavor. Stir well, then secure the lid and place this in the fridge to chill.

Adding lemon juice to this blueberry mixture will change the color of the pudding. You'll notice it starts to turn more pink as you stir it in. My kids love watching this!

You can enjoy this pudding in as little as 3 hours, but it will thicken even more overnight. To eat it, just remove the jar form the fridge and stir well. It's ready to eat right away, with any toppings you like. These jars will keep well in the fridge for 4-5 days, so make as many servings as you'd like to eat in that time frame.

Notes

Nutrition information is for the whole batch, assuming you use unsweetened soy milk (which as 8 grams of protein per cup). This information is automatically calculated using an online ingredient database, so it's just an estimate not a guarantee.

Blueberry Note: I like using frozen wild blueberries because they are smaller than regular ones, so they are evenly distributed throughout the pudding. But any blueberries will work. Feel free to blend them with the milk first, if you don't prefer chunks of fruit in the pudding.

Nutrition